Hummus

The Process Of Making Hummus From Scratch Is Something Quite Special

Hummus is one of those dips that all my friends and family buy. They never, ever make hummus from scratch.  Why? Well, cause it’s easier to buy a pre-made hummus in the supermarket than it is to soak, cook for hours, let it cool, then blend, and try your best to master it. And most of the time, it doesn’t cut it – the flavour, that is. 

For me, it’s a no-brainer to make hummus from scratch. I personally couldn’t think of a better recipe to teach you. There is something quite special in making it from scratch. My process has evolved over the years, and it only got better and better in flavour.

How Do You Make It Work?

Here are a few hot tips I would like to share with you to make your chickpea hummus a success:

You have to soak your chickpeas overnight. Yes, that’s for one whole day and night. Soak in clean filtered water with ½ teaspoon baking soda. This will allow the chickpeas to soften u[ and cook more quickly, also it will give an extra creamy end result. Rinse thoroughly under running water the next day.

Flavour the cooking water with garlic, onion, salt, and pepper. I like to add a small strip of kombu as well, doing this helps the beans become more digestible.

Cooling those cooked chickpeas until you can actually put your hand or fingers into the cooked chickpeas, allowing them to sink into that process of cooking and resting.

Keep some of that cooking water instead of using a copious amount of oil to make the hummus creamy.

Whipping that hummus in the food processor for a good five minutes to get that perfect texture.

And lastly, if you soak more chickpeas than you need (like me every fricken time) freeze the raw soaked chickpeas in a sealed bag and write the date and that they are soaked. So you can use them another time. 

These tips are totally a game-changer!

Hummus

Hummus Recipe!

~INGREDIENTS~

 

For Soaking The Chickpeas:

  • 1 cup raw chickpeas
  • 1L water, for soaking the chickpeas
  • 1/2 tsp baking soda

For Cooking The Chickpeas:

  • 2L water
  • 1 strip kombu
  • A slice of onion
  • 1 garlic clove
  • Salt and pepper, to taste

For Making The Hummus: 

  • 1/2 cup tahini
  • 1/3 cup olive oil
  • 1/2 cup lemon juice
  • 1 clove garlic
  • 1 tsp salt
  • 1 tbsp coriander powder
  • 1/4 tsp cumin
  • Smoky paprika
  • A pinch of #TRUST

~METHOD~

Soak the chickpeas overnight in water and baking soda. Rinse well the next day.

In a pot, add water, soaked chickpeas, kombu, garlic, and a slice of onion.

Season with salt and pepper.

Cook until the chickpeas are soft.

Let rest in the cooking water and allow it to completely cool down.

Drain (reserve 1 cup of the cooking water for blending just in case we need it).

Discard the kombu.

Add to the food processor the cooked chickpeas and the rest of the ingredients.

Process till completely smooth.

Anyhoo, make hummus at home in your kitchen where you have full control over water, oil, and salt quality. Cause trust me when I say this, most hummus in the supermarket uses poor-quality ingredients. Our health matters and my job is all about prevention. Not a food trend.

I hope you get to make this recipe. I will wait for your comments on my YouTube channel!

By the way, did you know that I am on the Food Network? And also, my Plant-Based Love Stories cookbook is still out!

With love from my kitchen to yours,

Chef Cynthia Louise xx


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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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